You may have heard of and tried kimchi fried rice but have you ever made yourself the RADISH kimchi fried rice?! Incorporate the kkakdugi into your meals and take advantage of this subtly sweet banchan. The kkakdugi, cheese and beef mix together well to give this dish a familiar yet distinctive taste.
Separate radish kimchi from the kimchi juice and save kimchi juice for later. Chop the radish kimchi and set aside.
2
In a frying pan, fry spring onions with cooking oil on medium-low heat. When spring onions soften, add in the sliced sirloin and fry.
3
Add the chopped radish kimchi, kimchi juice, water, sugar, gochujang, soy sauce, and chilli flakes (gochugaru) and mix. Place the lid on the pan and wait for 5 minutes until the sauce disappears.
4
Add the rice and fry until it turns into a perfect red colour, about 3 minutes. Drizzle sesame oil on top and cover. Wait for 3 minutes in low heat.
5
Sprinkle mozzarella cheese on top and cover to make it melt.
6
Top each portion with a fried egg (2–3 eggs in total) and garnish with dried seaweed, spring onion and sesame seeds.
Ingredients
−2 people+
CJ Cooked Rice (210G*3)1 multipack (3 × 210 g)
DS Jongga Cubed Radish Kimchi(Kaktugi) 500G300 g
DS Jongga Cubed Radish Kimchi(Kaktugi) 500G160 ml kimchi juice
Spring Onions100 g, diced
Sempio Soy Sauce(Jin S) 500ML4 tsp
Gochujang-CJ Red Pepper Paste (Spicy) 500G2 tsp
Mozzarella Cheese150 g
Sliced beef (Bulgogi, oseyo)135 g (thinly sliced beef sirloin)
